Traditionally, Jesuits come together as a community for a more elaborate and good meal on the evening of Christmas day. Here, the Minister of each Jesuit house once again takes charge and make sure that the community gets a real Christmas feast.
Here’s a sample menu for a Jesuit Christmas two-course meal:
Smoked Salmon , Smoked Turkey
Foi Gras Paté, Gorgonzola Cheese
Green Salad with Balsamic Dressing
on buttered vegetables
with Portabella and Sundried Tomato Risotto
Topped with Fresh Fruits and Pecan Nuts
½ cup capers, rinsed
4 tablespoon poppy seeds
1. Preheat the oven to 425° F.
2. Pat the fish dry with a paper towel. Drizzle with lemon juice. Season with salt and pepper. Sprinkle poppy seeds on the white area. Combine garlic and capers in a bowl and mix well.
3. Over high heat, heat 3 – 4 tablespoons of olive oil in a small skillet until it is very hot. Place the fillet, skin side down, in the pan and cook about 1 minute, until it browns. Turn the fillet and cook a minute or two on the other side.
4. Off the heat, spoon the garlic/caper mixture on top (the skinless side). Slices of lemon may be added. Pour the wine over the fish. Cook in the oven until the thickest part of the fillet looks opaque, about 10 minutes.
5. Serving Suggestion: Put layers of buttered legumes and carrots on the plate. Arrange sea bass fillet on top, showing the white meat side. Spoon in garlic and capers on top. Garnish with a slice of fresh lemon. Pour in white wine sauce over the fish.